Here’s another homestyle dish from my kitchen. Served with hot rice and a simple stir fried vegetable and you’ve got an easy, balanced dinner.
This dish ended up pretty salty — I didn’t mind, as I served it with a bland-er vegetable dish + plain rice, but you’ll want to temper the amount of black bean paste and soy sauce to your own tastes.
Chinese black bean pork stir fry
Serves 4 as part of a multi-dish meal
- 1 teaspoon soy sauce
- 1 teaspoon rice wine
- 1 teaspoon sesame oil
- 1 teaspoons cornstarch
- 3/4 lb meat, thinly sliced
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1/4 – 1/2 sliced red onion
- 1 bell pepper, sliced
- 1-2 tablespoons black bean sauce
- 1 tablespoon rice wine
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- Whisk the first four ingredients together. Slice meat thinly against the grain (makes for more tender bites), and let marinate in mixture for 20+ minutes.
- Heat oil in wok or deep skillet. Add garlic and stir fry till fragrant but not brown.
- Add pepper and onion and saute a few minutes.
- Add meat and marinade to the hot wok. Stir fry to mix meat in with the vegetables.
- While meat is still cooking, add black bean sauce, rice wine, and sugar. Begin with only one tablespoon black bean sauce and add more to taste, it is very pungent! Continue stir frying mixture until vegetables are tender-crisp and meat is cooked throughly.
- Near the end begin tasting the sauce and add soy sauce to taste. If you want a thicker sauce, mix two tablespoons corn starch with 1/4 cup water and slowly drizzle in water mixture while stirring the pan, letting the sauce evenly cook and thicken.